Novel and Innovative Food Packaging - Essay Example

Novel and Innovative Food Packaging Introduction Food industry and ities require the delivery of safe food to consumers. Food packaging is an essential part of each stage of supply chain for food producers and distributors (NAFISPACK, n.d.). This is because effective food packaging enhances food safety and preservation during storage and distribution. In the current highly competitive international market, food companies compete using various strategies. Food packaging is an essential part of such strategies. Novel and innovative food packaging products have been developed to enhance improved shelf-life, quality and safety of food. The purpose of this research is to explain, evaluate and discuss the development of novel and innovative food packaging technology. In order to achieve this, the research will first provide a literature review of various books, articles and periodicals to determine some theories and application of innovative food packaging technologies. It will also involve evaluation of these developments, discuss them, and provide a conclusive recommendation. 2. Literature Review Various books, databases, articles and periodicals have provided a wide range of literature to explain the recent developments in novel and innovative food packaging. The development of novel and innovative food packaging has changed due to changing customer demand and business environment. Nowadays, there is an increasing demand of customers for fresher, convenient, safer and minimally processed food. 2.1. The Concept of Functional Food According to Lopez-Rubio et al (2006), functional food refers to the type of food which does not only provide nutritional value but also affects one or more functions in the body either in terms of health and wellbeing of the consumer or reduction of illness risk. In other words, functional foods are those foods which contribute to health benefits beyond the traditional nutritional content. Development of novel functional foods improves food quality for consumers (Lopez-Rubio et al, 2006). These novel functional foods improve the health and wellbeing of final consumers. The idea of novelty or innovativeness of functional foods is a recent development in food production, and has extended to all activities of the supply chain including packaging. Nowadays, novel and innovative packaging of functional foods has enhanced the development of healthier and safer food foe consumers. The need for functional food in the industry has been occasioned by the increasing awareness of consumers regarding the nutritional unbalances in their traditional diets. This has also led to an increasing desire by modern consumers on value-added food. 2.2. Bioactive packaging One of the novel and innovative food packaging approaches is the bioactive packaging. This is a novel conception approach of producing functional foods (Lopez-Rubio et al, 2006). Bioactive packaging involves giving a food package unique role of promoting food impact on the health of the consumer. Some of the novel technologies involved in bioactive packaging includes enzyme encapsulation, nanoencapsulation, immobilization, and integration technologies. These technologies develop the best properties of biopolymers. Some of the challenges of functional food production include loss of food functionality during processing, incompatibility of functional substances with food matrix, development of undesirable flavours, and modification of texture of food. These challenges have led to the increased need for the stability of bioactive components. New technologies such as micro- and nanoencapsulation improve the performance of functional food (Chen et al, 2006). Lopez-Rubio et al (2006) claim that bioactive packaging materials withhold bioactive principles in optimum conditions until the food products are finally released, either for consumption or for storage. The main aim of this novel and innovative packaging technology is to overcome the barriers and challenges experienced in manufacturing functional foods. The difference between innovative bioactive food packaging and active packaging is that active packaging is concerned with maintaining and improving quality and shelf life of packaged foods while bioactive packaging is concerned with maintenance and improvement of consumer’s health through the development of healthier food through novel packaging. Integration and controlled Release Technology is an important element in food packaging and supply chain. One of the key elements in enhanced innovative functional packaging is the production of safe and quality food. Traditional packaging which involves the use of petroleum oil are not recyclable and unsustainable to the environment. Therefore, it is necessary to develop biodegradable and sustainable packaging materials in order to enhance safe and long shelf-life integration of bioactive substances (Lopez-Rubio et al, 2006). Controlled release of substances can also be enhanced by the use of biodegradable substances such as nanobiocomposites, synthetic polymers, thermoplastics and polysaccharides. Some of the substances that can be integrated into novel food packaging include phytochemicals, nanofibres and prebiotics. Micro- and nanoencapsulation This is a technology used to package solids, gaseous substances or liquids in sealed capsules that can be released at controlled rates under given conditions (Lopez-Rubio et al, 2006). This novel packaging technology incorporates food ingredients, cells, enzymes and other materials into the capsules. Nanoencapsulated substances are protected from moist conditions, heat or any other unfavourable condition. This leads to stability and viability of the packaging substances. The capsules are formed through various mechanisms including spray chilling and extrusion coating. Enzymatic packaging Bioactive materials can be used in novel packaging in order to catalyse reaction. This catalysis is important in terms of food nutritional value. Enzymatic packaging reduces non-desirable constituents in food. Various types of enzymes are currently used in food transformation systems. For instance, naringanase was introduced by Soares and Hotchkiss (1998) to develop plastic packages. This resulted in reduced bitterness of grapefruits due to the hydrolysis of naringine. Immobilization of enzymes in food packaging takes various forms: absorption, covalency, ioning binding, and cross linking. Encapsulation is one of the most effective methods of enzyme immobilization. For a given type of food to be considered for enzyme packaging, the material should have the following characteristics in order to be used for immobilization of enzymes: high affinity for proteins, hydrophilicity, availability of reactive functional groups, mechanical stability, and re-generability (Coles and Kirwan, 2011). The nost promising immobilization biomaterials for enzyme packaging include polyglycolic acide, carrageenan, chitosan, poly-lactic acid and algilate. 2.3. Active intelligent packaging In the past, the role of packaging was a passive and inert process. This delayed environmental elements from affecting food products but they did not maintain good quality and safety of food. Food packaged using passive methods are affected by oxygen and moisture. Oxygen accelerates the growth of molds and aerobic microbes in packaged food (Tarver, 2008). It also causes unwanted odors and flavor, and changes the color and nutritional value of the packaged food. Moisture in passively packaged food also supports the growth of microbes by causing powdered products to develop lumps (Lopez-Rubio et al, 2006). However, the idea of active and intelligent packaging has risen in the past few decades to incorporate these issues. In active intelligent food packaging, oxygen scavengers are used to remove oxygen from packaged food products (Giuseppe et al, 2010). As a result, this reduces microbial growth in packaged food. Carbon dioxide can also be used to suppress the growth of microbes in packaged food such as poultry, cheese, and meet. Active intelligent packaging includes two novel food packaging technologies: active packaging and intelligent packaging. Active packaging incorporates novel ways of controlling oxidation, moisture and intelligent growth (Tarver, 2008). On the other hand, intelligent packaging enhances monitoring of food quality (Kerry et al, 2006). Intelligent packaging components include innovative food packaging technologies such as biosensors, Radio Frequency Identification (RFID), Time Temperature Indicators (TTI), and ripeness indicators. Nafispak is one of the packaging companies which have developed active and intelligent packaging. NAFISPAK develops novel packaging solutions throughout the supply chain. NAFISPAK’s seventh framework program involved the development of innovative and safe packaging system. This system was intended to increase shelf lives of fresh products using novel technologies such as antimicrobial active packaging and intelligent packaging. NAFISPACK (n.d.) and Tarver (2008) suggest that the development of active and intelligent food packaging is an essential element of novel and innovative food packaging in the food industry. It involves the use of active food contact materials in order to improve the condition of packaged food (NAFISPACK, n.d.). Active food packaging involves the use of components that absorb substances from or release them out of packaged food. The components may also release substances into the environment surrounding food. Polymers are important components in the development of active structures common in novel and innovative food packaging. Polymers have various characteristics that enable them to develop active structures in innovative food packaging. These characteristics extend life to food shelves in food retail and production companies. They include: permeation, migration, and sorption (Coles and Kirwan, 2011). Different procedures are used to incorporate active components into food packages depending on types of food and the packaging company. NAFISPACK (n.d.) argues that after incorporating active components into food packages, the active agent is released into the food or the environment surrounding the food in order to enhance beneficial action and remove food components that are absorbed by the food polymer matrix. Intelligent food contact materials are also used to monitor packaged food conditions or the surrounding environment of the food. Intelligent packaging system also involves a low cost and quality packaging process throughout the supply chain from the producer to the consumer (Tarver, 2008). For example, volatile basic nitrogen compounds such as amines indicate seafood spoilage. Sulphuric volatiles can also be monitored in some fresh foods such as fresh chicken. One of the recent developments of novel and innovative food packaging is the combination of natural antimicrobial and intelligent functions in food packaging. Coles and Kirwan (2011) posit that antimicrobial functions are active components of food packaging which adds to the innovativeness of food packaging in order to enhance quality and safe solutions in the food industry. They also enhance food preservation, especially fresh food. This process also prolongs the life of fresh foods on the shelves, hence improving their quality. Innovative food packaging technology of NAFISPACK also involves the development of assessment approach that involves the determination of chemical composition and the toxicology of substances that may be added intentionally or unintentionally to the packaging materials. This prevents chemicals and toxic substances from entering into the packaging process. These approaches have the advantage of meeting international safety policies and enhancing safety and quality of food products throughout the food supply chain – from the farm to consumption (NAFISPACK, n.d.). The seven-framework food packaging process of NFISPACK can be illustrated by the figure in Appendix 1. 2.4. Green Packaging In the trending novel food packaging technology, one of the most recent developments is sustainable packaging. Tarver (2008) posits that sustainable packaging has been developed significantly by the Sustainable Packaging Coalition. Sustainable Packaging coalition is an international consortium made up of over 200 industries. This international packaging body considers packaging to be sustainable if it is beneficial, safe, and healthy for individuals and communities (Tarver, 2008). Green Packaging should also meet market criteria for cost and performance, maximise the use of renewable energy sources, use clean production technologies, optimize energy, and can be recycled. 3. Evaluation and analysis From the literature review, it is clear that food packaging has evolved significantly. The most recent developments include a number of novel and innovative food packaging technologies such as nanotechnology, enzymatic packaging, oxygen scavengers, green packaging technologies, and novel intelligent packaging techniques (Coles and Kirwan, 2011). These technologies have caused various effects in food industry by influencing food packaging and consequentially the quality and safety of food. From the literature, it is clear that food packaging technology was initially a passive technology which delayed environmental elements from affecting food products (Brody et al, 2006). However, this technology was not sufficiently effective in maintaining the quality, safety and shelf-life of food. This led to development of active technologies as the need for quality and safety of food products increased. This indicates that the technology of food technology evolved over time. With increased competition and emerging consumer needs in the food industry, novel and innovating food packaging technology was developed in terms of intelligent and active food packaging (Rooney, 2005). Active food packaging uses various novel technologies such as oxidation and carbon dioxide technologies to remove oxygen, moisture and molds in food while intelligent food packaging uses such technologies as TTI and ripeness indicators to enhance food quality and safety (Tarver, 2008). Another group novel food packaging technologies is bioactive packaging technologies. Bioactive packaging has novel food packaging technologies such as nanotechnology, enzymatic packaging, and integration and controlled release. These technologies function nearly similar to active food packaging, but active food packaging technologies improve the shelf-life of food while bioactive technologies improve the health quality of food. These novel and innovative technologies have various challenges, risks and costs. Since intelligence technologies seek to improve the quality of food, they need to be used appropriately. However, such technologies may sometimes be used wrongly due to lack of knowledge about its appropriate use. This may result in poorer quality than planned. These methods are also costly to install. If the cost exceeds food quality benefits, then the technology is not feasible. Active and bioactive methods are intended to improve the health, safety and shelf-life of food (Coles and Kirwan, 2011). The process of removing oxygen and moisture from food may cause harm to people and the environment. They may also cost a lot of money to develop active technologies. In terms of Green packaging technology, it may be costly for food companies to comply with the standards of green packaging. Despite all these challenges and disadvantages, there are various advantages of using novel and innovative food packaging technologies. First, the main purpose of intelligent technologies is to improve the quality and safety of food (Coles and Kirwan, 2011). This leads to improved customer satisfaction and loyalty. As a result, more sales will be made and the food company will achieved increased market share. Finally, the profits of the company will increase. If the costs and risks of active and bioactive technologies are managed efficiently, their benefits will also be enormous. This is because they increase the shelf-life of products; hence the company will not incur perishability losses (Rooney, 2005). The company will sell more food products and earn more income. 4. Discussion Novel and innovative food packaging has developed significantly in the past few decades following a change in consumer needs. The increasing quality and safety needs of food consumers have encouraged the rise of innovative technologies which have been used to improve the quality and safety of food (NAFISPACK, n.d.). In the past, packaging technologies used to be passive. Currently, active technologies have been enhanced. These technologies have improved the quality and safety of food by absorbing substances from the packaged food. Active food packages are innovative and novel technologies because they interact with food and the environment in order to preserve food (Brody et al, 2008). It has also been established from this research that intelligent food packaging technologies encourage monitoring of food quality and safety. In the modern food packaging technologies, novelty in food packages should involve both preservation and quality and safety of food. Therefore, the use of active and intelligent food packaging technologies is an essential way of enhancing customer value in the supply chain. Food preservation increases the shelf-life of food products while quality and safety increase the consumption rates of food products. In light of this research, it is also clear that innovative and novel food packaging is an essential part of an effective supply chain. To illustrate this, Brody et al (2008) argue that the presence of oxygen in food leads to acceleration of oxidative reactions and deterioration in food products. However, the use of novel active food packaging technologies such as oxygen scavengers and carbon dioxide emitters to expel oxygen from food can be an important way of preserving and enhancing value of food throughout the supply chain. Other active methods of preserving food through packaging include moisture control agents, antimicrobials, temperature control, and ethylene absorbers. Oxidation affects the colour, nutrition and flavour of food by causing a reaction between chemical components of food and oxygen. This limits the shelf-life of food (Coles and Kirwan, 2011). Oxygen scavengers can be used as novel and innovative food packaging technologies to exclude or control oxygen at desirable levels. Ethylene absorbers accelerate the respiration of food products and enhance their early maturity. Ethylene absorbers therefore reduces the ripening and maturity speed of food products; hence preserving them for some time. Potassium permanganate is the most common ethylene absorber. Temperature control is a self-heating packaging technology which uses calcium and water to generate exothermic reactions; hence generating heat to keep the food warm (Rooney, 2005). This is commonly used in coffee cans. Self-cooling packaging technologies are also used in cold drinks by incorporating an external compound within the food package in order to remove heat from the food products. Novel and innovative food packaging technologies also include bioactive technologies such as nanotechnology and enzymatic packages. These methods are biological methods. They use biotechnology to preserve food and improve quality of food (Rooney, 2005). This enhances good health and nutritional value of food. Biocomposite food packaging technologies also enhance sustainability of food products. It will even be a stronger driver of sustainability in future. Coles and Kirwan (2011) suggest that packaging will need to be smarter in order to promote sustainability credentials. Enzymatic packaging is also an essential way of preserving food and improving the taste and quality of food. According to Coles and Kirwan (2011), enzymes may cause biodeterioration especially in fruits and vegetables. This can be overcome through the use enzyme inhibitors and immobilization of enzymes during packaging. For example, enzymic browning of vegetables can be reduced through the integration of malic, citric or phosphoric acids in food packaging to inactivate of or immobilize enzymes. 5. Conclusion Food packaging has evolved significantly over the years. It started with passive food packaging technologies which prevented food from interacting with the environment. It then improved to active technologies which removes or expels undesirable properties of food into the environment or from the environment. For instance, oxygen scavengers and carbon dioxide emitters expel oxygen from food, making them fresh, tasty and nutritional. Intelligent packaging technologies such as biosensors, Radio Frequency Identification (RFID), Time Temperature Indicators (TTI), and ripeness indicators are used to monitor the quality of food. Development of novel food packaging technology also resulted in bioactive food packaging technologies which use biocomposites and other biological elements to preserve food. The development of innovative food packaging has been used to enhance quality, safety and nutrition of food. New novel food packaging technologies also increase shelf-life of food through preservation and enhance sustainability. Since intelligent food packaging technologies improve food quality while active food packaging technologies improve the shelf-life of food, it is important to integrate both novel intelligent food packaging technologies and innovative active food packaging technologies. This is because the two types of novel and innovative food technologies improve both quality and shelf-life of food. As a result, food value improves along the supply chain standards of sustainability are achieved. References list Brody, A.L., Bugusu, B., Hun, J.H., Sand, C.K. and McHugh, T.H. 2008. “Innovative Food Packaging Solutions.” Journal of food Science, vol. 73, no. 8, pp. 107-116. Chen, H.D., Weiss, J.C. and Shahidi, F. 2006. “Nanotechnology in nutraceuticals and functional foods.” Food Technology, vol. 60, pp. 30-36. Coles, R. and Kirwan, M. 2011. Food and Beverage Packaging Technology, Second Edition. Oxford: Blackwell Publishing Ltd. Giuseppe, E., Serrantoni, M. and Gianfranco, G. 2010. “Science for Food Safety, Security and Quality: a Review - Part 2.” Quality of Life, vol.1, no. 1, pp. 41-54 Kerry J.P., O’Grady M.N., and Hogan S.A. 2006. “Past, current and potential utilization of active and intelligent packaging systems for meat and muscle-based products: a review.” Meat Science, vol. 74, pp. 113–30. Lopez-Rubio, A., Gavara, R. and Lagaron, J.M. 2006. “Bioactive packaging: turning foods into healthier foods through biomaterials.” Trends in Food Science and Technology, vol. 17, pp. 567-575. NAFISPACK. N.d. Innovative Packaging: From Farm to Folk. Accessed April 23, 2014 from w ww.nafispack.com. Rooney, M.L. 2005. Introduction to active food packaging technologies. In: Han JH, editor. Innovations in food packaging. San Diego, Calif.: Elsevier Academic Press. Soares, N. F. F., & Hotchkiss, J. H. 1998. “Naringinase immobilization in packaging films for reducing naringin concentration in grapefruit juice.” Journal of Food Science, vol. 63, pp. 61-65. Tarver, T. 2008. “New Ideas in Food Packaging.” Journal of Food Science, pp. 54-59. Appendices Appendix 1: Technical Work Packages of NAFISPACK’s food packaging Read More